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PHILADELPHIA New York Cheesecake Bars

PHILADELPHIA New York Cheesecake Bars recipe
photo by:kraft
New York may be the Big Apple, but when it comes to the city's iconic cheesecake, cherries rule the day. True to its heritage, the filling is super-dense and rich.
time
prep:
15 min
total:
5 hr 25 min
servings
total:
16 servings
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posted:
11/12/2006
This cheesecake was very good and rich. It is really satisfying, restaurant quality. Although the only reason it didnt get 5 stars from me is because presentation plays a big part in the taste and mine did end up cracking in the middle and up against the sides. I will try it again and next time will place it in a water bath. Nevertheless excellent tasting!
posted:
11/8/2006
Quick to make and delicious
posted:
11/3/2006
absoutely delicious
posted:
10/30/2006
Has become a family tradition
posted:
10/12/2006
I have made this many times, and each time it receives many rave reviews. Decadent, rich, best I have ever tasted.
posted:
10/4/2006
Our family is very picky about cheesecake. This is the best I have ever tasted!! We liked it better than the Cheesecake Factory's brand. I mixed some sour cream, sugar and a dash of vanilla together to create that glaze on top of the cheesecase and it was terrific.
posted:
9/23/2006
Great tasting and looked beautiful! Very rich though. I did not have problem with the cheesecake cracking because I put it in a water bath. And I brown the top after the cheesecake was cooked by turning on the broiler for a few minutes. I did not put any topping. Definitely would make it again.
posted:
9/23/2006
I have tried this recipe twice and each time it comes out overly browned on top and cracked around the edges even though I followed the directions precisely. The second time I tried it I reduced the amount of cooking time and this still happened. The cake is good but I would like it to look nice also. I probably won't try it again.
posted:
9/10/2006
I've been using this recipe for the past 15 years and I wouldn't use any other! I love how this cheescake turns out and my friends and family adore the results when I bake this! I've even used low fat ingredients to cut down on the fat grams and it still turns out to be spectacular! :)
posted:
9/6/2006
I'm known for my cheesecake and have tried many recipes for a classic cheesecake over the years and never been truly happy with any of them. This was the one. I don't know what the difference is, but it's just perfect! I do put a pan of hot water in the oven to avoid big cracks and I also make a topping of 2 cups of sour cream, 1/4 cup of sugar and 1 tsp. of vanilla. I bake the cheesecake until it's just a little wiggly in the middle, remove it from the oven, gently pour this sour cream mixture over it (don't glob it on or it will sink) and then spread evenly. Put back in the oven for 10 minutes, turn the oven off and open the door and leave in for another 10 minutes. Cool completely before refrigerating.
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